The effect of high pressure processing on pork quality, shelf life, palatability, and further processed products

This study evaluated the impact of High Pressure Processing (HPP) on pork quality, shelf life, palatability, and further processed products. Pork carcasses (n=6) were split into sides with only one side receiving HPP treatment. Data was analyzed as a paired t test. Carcass sides were evaluated for pH decline. Treatment caused a small, but immediate decrease in pH. Carcass pH at 24 h was higher (P 0.05). Salt soluble protein analysis determined that treated samples yielded less (P < 0.05) soluble protein. Texture profile analysis of restructured ham product indicated that treated samples received lesser (P < 0.05) values for hardness, fracturability, springiness, gumminess and chewiness. Additionally, treated ham samples had less (P < 0.05) binding strength. Muscle structure of treated samples sustained damage and disorganization to the muscle fibers indicating HPP is physically destructive. Results indicate HPP positively impacts postmortem metabolism, lipid oxidation, and pork palatability. However, HPP did cause undesirable changes to meat color, salt soluble protein extractability, and textural properties of restructured ham product